Fluke Picatta

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Fluke Picatta

4 Kings Fluke filets, approx. 1 lb
freshly ground black pepper
2 large eggs
1 cup flour
2/3 cup seasoned breadcrumbs
1 tbls olive oil
1 tbls light Kings Organic Butter
juice of 1 lemon
1/4 cup dry white wine
1/2 cup fish stock (clam juice is a god sub)
1 tbls capers, drained
2 tbls chopped fresh parsley, for serving

1. Season Fluke with salt and pepper. In a shallow bowl, beat the eggs. Place the breadcrumbs in another dish. Dip each fish filet in flour dusting off excess flour, than into the beaten eggs, then bread crumbs.
2. Heat a large sauté pan over medium heat. Add in olive oil cook breaded fluke for 4 to 5 minutes on each side, until fish is opaque and cooked through. Set aside on a platter in a warm oven until you make the sauce.
3. Over medium heat in the same pan, melt butter, add the lemon juice, wine, fish broth, salt, and pepper and bring to a boil. Boil over high heat until the liquid is reduced to half, about 3 - 4 minutes, add the capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.